2 shallots, finely diced
1 clove garlic, chopped, crushed or sliced
4-5 anchovie fillets
1 heaped tsp dijon mustard
handful of Fresh Taragon
handful fresh flat-leaf parsley
butter
small tub (150ml) double cream
1 lemon, juiced
salt & pepper
Vaguely taken from various cafe paris entrecote sauce recipes found on the web, with my twist added (ie I tried making it, tweaked it, and got to this)
Saute the shallots in butter – until soft, bowning and shightly caremelised. Add the anchovie fillets and cook till soft. Add in the garlic – soften but don’t brown.
Add the mustard, cream and herbs and heat till hot but not boiling. Using a stick blender, blend to a green sauce. taste – add salt if needed. Finish with lemon juice to give some tang.
You can addd other things too – maybe some capers, or basil, or chervil – the point of the sauce is a big umami and salt hit of anchoivies – with a taragon and lemon coming in behind that to make it interesting!
Serve with steak – especially fillet. Nom.